Corn Salad ClickThru
Photo by Christina Oxford

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4 servings

  • 5 ears corn
  • 1/2 cup loosely packed basil
  • 1 cup seeded and sliced tomatoes or halved cherry tomatoes
  • 1/3 cup goat cheese
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste
  1. Shuck the corn and place in a large pot filled with boiling, salted water. Turn off stove and cover the pot. Let the corn sit in the water for 5 minutes.
  2. Remove corn and let it cool. Cut corn kernels from cob and place in a large bowl.
  3. Pick basil leaves from the stem and then stack and roll the leaves before slicing to prevent the basil from browning. Slice thinly with a sharp knife.
  4. Add basil, tomatoes and goat cheese to corn and toss to incorporate.
  5. Combine olive oil and vinegar in a separate bowl then drizzle over the salad. Salt and pepper to taste. Enjoy.
  • from Christina Oxford

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